Color It Ruby Salad

Name: Color It Ruby Salad
Prep time: 20 min
Total time: 20 min
Yield: 12 servings.
Ingredients: 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 1/3 cup extra virgin olive oil; 1 pound small tomatoes, quartered; 3/4 pound cherry tomatoes, halved; 3/4 pound fresh strawberries, hulled and sliced; 2 cans (15 ounces each) beets, drained and chopped

Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario

Ingredients

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/3 cup extra virgin olive oil
1 pound small tomatoes, quartered
3/4 pound cherry tomatoes, halved
3/4 pound fresh strawberries, hulled and sliced
2 cans (15 ounces each) beets, drained and chopped

Directions

Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately.

Nutrition Facts

1 cup: 98 calories, 6g fat (1g saturated fat), 0 cholesterol, 251mg sodium, 10g carbohydrate (7g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Color it "Ruby" Salad in Taste of Home September/October 2016